South Indian Spicy Salmon Wrap

Ingredients: 
2 cans of canned salmon (or 1lb cooked fresh salmon)
1 medium onion sliced
2 serrano chilies sliced (seeded if you want it less spicy)
1 tomato diced
10-12 large curry leaves torn
2-3 cloves of garlic grated
1 inch of ginger grated
1/2 tsp of mustard seed
1/2 tsp of cumin seed
1/2 tsp of garam masala
1/4 tsp of ground turmeric
1/2 cup of dessicated unsweetened coconut (available in Indian Grocers)
squeeze of lime juice
salt to taste (see note)
Whole wheat tortillas or pita
lettuce to garnish

Note:  If you use canned salmon it will have some salt so season lightly with salt when frying the other ingredients.

Directions: 

Heat a pan with 1Tbs of canola oil on medium heat.  Then add your cumin seeds, mustard seeds and curry leaves and fry for 30-45 seconds.  Now add sliced onions and green chilies and saute for 1 minute.  Next add your grated garlic, ginger and tomato and saute for another minute.  Now add your ground spices and salt and saute for 30-45 seconds.   Next add your dessicated coconut and saute for another minute.  Finally add your canned or cooked salmon chunks and mix with the other flavors.   Then give everything a squeeze of lime juice (about 1 tsp).   Taste of season and salt here.  Grill you tortilla or pita.  Garnish with lettuce and fold all the ingredients into wrap.  Makes about 4-5 wraps.  Enjoy.

I just wanted to add that my husband enjoyed these wraps for lunch and he put a little mayonnaise on his wrap. So feel free to add condiments as well.   You can also add parsley or cilantro as a garnish.  : )

Fish Curry with Coconut Milk

Ingredients:
1lb of firm white fish (cod, halibut, etc..)
1 medium onion sliced or chopped
1-2 chili peppers sliced.  I use fresno chili peppers here, but you can use jalapeno or serrano as well.
5-6 cloves of garlic finely chopped
2 inches of ginger finely chopped or grated
1 stalk of lemon grass (pounded a few times)-- the lemon grass is optional
handful of curry leaves
2 Tbs of lemon juice
1 Tbs of red chili powder -or to taste
1/2 tsp of turmeric
1 tsp of fenugreek seeds
1 2 inch stick of cinnamon
salt to taste
1/2 cup of water
1 cup coconut milk

Directions:

Add all the ingredients to the pan and bring to a simmer on medium-high heat.   You will see more liquid form in the pan from the fish as it cooks.  Simmer for 10 minutes with the lid on the pan.  Stir occasionally, but very gently.  You don't want the fish to break up.  Add coconut milk and stir gently.   Taste for salt here.  Simmer for another 2-3 minutes.

Serves 4 people.  Eat with rice other curries.  Enjoy.